Substances:
- 1/2 cup Swerve Sweetener
- 2 tbsp water
- 1 tbsp butter
- 1½ cups roasted almonds (unsalted)
- ¼ tsp sea salt
- 4 ozmeals-grade Cocoa Butter
- 2.5 ozunsweetened chocolate, chopped
- ½ cup powdered Swerve Sweetener, sifted
- ¾ cup cocoa powder
- ½ tsp vanilla extract
Instructions:
- Line a limiteless baking sheet with parchment paper.2. In a medium saucepan over medium heat, combine Swerve and water, stirring on event. Bring to a boil and cook dinner unless combination darkens, about 7 to 9 minutes. Mixture will smoke rather of; right here’s traditional.3. Seize some distance flung from heat and glide in butter. Add almonds and plug hasty to coat, then plug in sea salt.4. Unfold almonds out onto ready baking sheet, breaking up any clumps.5. In a heavy saucepan over low heat, soften cocoa butter and chocolate collectively unless tender.6. Dart in sifted powdered erythritol, then plug in cocoa powder, unless tender.7. Seize some distance flung from heat and plug in vanilla extract.8. Reserve ¼ cup of the almonds and place of dwelling aside. Dart final almonds into the chocolate. Unfold out onto identical parchment-lined baking sheet, conserving nuts in a single layer.9. Sprinkle with reserved almonds and additional sea salt.10. Sit again unless place of dwelling, about 3 hours. Ruin with palms into chunks.
